Listing articles 1 to 15 of 25 articles with tag ‘Switzerland’
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A TV crew from Tokyo Broadcasting System, one of the largest TV channels in Japan, came to film me for 4 days for George Tokoro's World Delivery, a Sunday afternoon world food show.
A simple dish using gorgeous Swiss ingredients you can bring back from an Alpine vacation.
The most popular dish around Lake Geneva is a mighty pork sausage religiously served over leek and potato papet. We call it a boutefas or a 'Jesus'.
Last weekend my friend John invited me to spend the day at his chalet in the Swiss Alps. We sledged down the fearsome 5-miles-long run and finished with cheese fondue.
My visit to a 500-year-old country fair held once a year in Vevey, Switzerland.
The most popular Swiss country fair cookie, Magenbrot, is a light gingerbread supposed to be a friend of the stomach. He is my friend too!
Dinner on a 100-year-old steamship on Lake Geneva by one of Switzerland's most famous chefs - complete with my behind-the-scenes visit of the kitchens.
Lunch with my father at the best restaurant in Switzerland - and beyond. Don't miss the exclusive behind-the-scenes 360 panorama of the kitchens!
The mighty Beignets de Vinzel is a cult dish from the Swiss coast of Lake Geneva. It would fit nicely into the Scottish Diet.
My exclusive visit of Wenger, the cutler who manufactures well over 5000 knives a day in the Swiss Jura mountains.
How I bought cheese in a small cheese making chalet in the Swiss Alps 2 hours walk from the last road and how I turned it into a delicious Croûte au fromage.
How I bought President Mobutu's very own brandy stash made with fruits growing on his Swiss estate.
See how we make sérac, the Swiss ricotta, up in the Swiss Alps and learn about about Swiss cheese botanics with a field trip to see what the cows graze up there.
Every year my uncle Harvey summons the family around a converted wash boiler where he cooks the most delicious soup. The occasion is Swiss Federal Fast Day, a national holiday in Switzerland. See how we cook 20 gallons of soup from start to finish.
A memorable fondue in an over-the-top dungeon chalet straight out of a Hammer film. Our host, Paul du Marchie, has been building an architectural fantasy in the middle of the woods for the last 50 years. Dont' miss my eight 360° panoramas!